Domaines Schlumberger Les Princes Abbes Gewürztraminer 2018 (France)

Description

• Medium dry style
• Tropical fruit
• Crystallised ginger
• Long finish

"The robe is golden yellow with green reflections of good intensity. The disk is bright, limpid and transparent. The wine shows youth. The nose is marked, pleasant and intense. We perceive a dominant of candied, exotic  (passion  fruits, mango,  papaya,  lychee),  floral  (rose)  scents.  The  airing enhances these  scents and  reveals  vanilla,  banana,  yellow  fruits,  pear,  peach and spices (crystallised ginger). The enchanting nose shows the perfect state of health  of  the  grapes  and  a  controlled  wine-making  process.  We  can  already appreciate the magnificence of this splendid grape variety. The onset in  the mouth is  fleshy and sweet. The alcoholic base is  full-bodied. The wine evolves on a lively medium, marked by a sparkling note. The range of flavours  is  in  line  with  that  of  the  nose,  still  dominated  by  exotism : mango, papaya,  passion  fruits,  banana,  white  peach,  pear,  lychee,  vanilla  and  spices (crystallised ginger). We perceive a delicious hint of bitterness. The finish has a long  length,  9-10  caudalies,  a  frank  vivacity  and  a  persistent  bitterness. Richness  and  smoothness  are  the  two main  characteristics  of  the  balance  of this  wine.  The  distinguished  botrytis  and  expertise  give  it  a  harmony  that  is rare in this type of vintage. Exemplary!" M. Pascal Leonetti, Oct 2019

The  Traminer  is  probably  the  most  famous  Alsace  wine.  It  comes  from  the North  of  Italy  and  dates  from  the  XVI  century.  The  Gewurztraminer  (literally means spicy or musky Traminer) is a selection of the most aromatic Traminer wines and became Gewurztraminer around the year 1950. This Gewurztraminer comes  mainly from their named localities of Bollenberg and Bux as well as from the young vines from their Grand Cru vineyards.

Slow, pneumatic pressing was followed by static racking. Fermentation in thermo-regulated tuns for one to four months. Maturation on lees from six to eight months.

Food Pairing: Shrimps in coconut milk and vanilla, a monkfish curry with shellfish and pineapple, chicken fillets marinated with Mexican spices or a blue-veined cheese, such as the Bleu de Gex.